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Fennel and Arugula Pesto Salad

In a food processor blend 2 cloves garlic, 1/4 cup toasted pine nuts, 1/4 cup Parmesan cheese and 2 cups fresh chopped Arugula. Slowly add 1/2 cup extra virgin olive oil and season with salt and pepper. Preheat oven to 400°. Toss finely chopped Zefa Fino fennel bulb, broccoli florets, sweet red and yellow peppers with olive oil to coat. Roast in hot oven until tender, about 1 hour, stirring several times. Meanwhile, cook pasta until just tender, drain. Toss pasta with Arugula pesto and roasted vegetables.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook

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